Warm Chèvre and Idaho® Potato Cake with Sun-dried Tomato and Olive Vinaigrette
Ingredients:
- 1/2 cup panko breadcrumbs
- 2 each Idaho® baking potatoes, peeled, thinly sliced
- 8 tablespoons chèvre, room temperature
- 4 tablespoons olive oil
- Salt, as needed
- Sun-dried tomato and olive vinaigrette, as needed
- 1 cup microgreens or mesclun mix
- For the Sun-dried Tomato and Olive Vinaigrette
- 1/2 tablespoon garlic, minced
- 1 shallot, diced
- 1/4 cup sun-dried tomatoes, rinsed, seeded and diced
- 1/4 cup olives, rinsed, seeded and diced
- 1/4 cup white balsamic vinegar
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 3/4 cup grapeseed oil
- 3 tablespoons tomato liquid, rehydrated
- Zest of 1 lemon
- Salt, as needed
Directions:
- Grease 4, 4-ounce porcelain ramekins and sprinkle with panko breadcrumbs. Shake out extra crumbs.
- Stack 4 to 5 potato slices in each ramekin, then sprinkle potatoes with salt and spread 2 tablespoons chèvre on top. Continue to layer potatoes and cheese, finishing with a total of 3 layers potatoes and 2 layers cheese, with a potato layer on top.
- Brush top of each stack with olive oil and bake in a 400-degree F oven for 16 to 18 minutes.
- To plate, invert ramekin and release potato cake. Dress plate with vinaigrette. Toss greens with a splash of olive oil and salt, place on top of potato cake and serve.
For the dressing
- Sauté shallots and garlic until translucent, then reserve to cool. Combine all other ingredients, except oil, with shallot mixture. Slowly whisk in oil and season. Reserve.
